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Thursday, December 20, 2012

linzer pinwheel cookies

baked with love2012
If you haven't spent the holidays with Full Circle Foodie before, I'd like to extend a warm welcome. This is my fifth year executing my "Baked with Love" project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends and family. 

Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2012 Box of Love unfolds before your eyes! 

Linzer Pinwheel Cookies 

These Linzer Pinwheel Cookies were a welcomed addition to the boxes this year. The lemon zest and raspberry jam added bright flavor to the sweet selections. My favorite part about these cookies is that they can be made and shared all year long. 

Linzer Pinwheel Cookies 
Linzer Pinwheel Cookies
makes about 5 dozen cookies

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon finely grated lemon peel
3 1/4 cups all purpose flour
2/3 cup seedless raspberry preserves

Preparation:
  1. In an electric mixer fitted with paddle attachment, beat butter for 30 seconds. Gradually add sugar, baking powder and salt. Beat until combined. Add the eggs and lemon peel, beating until smooth. Add flour, 1/4 cup at a time until all has been added and dough is formed. Cover and chill for at least an hour. 
  2. Divide dough in half. Roll each half between two sheet of parchment paper until a 10-inch square is formed. Spread a thin layer of preserves over each square, leaving a half-inch border on all edges. Carefully roll dough into spirals, pressing the ending edge to seal. Refrigerate for 4 to 24 hours. 
  3. Preheat oven to 375 degrees Fahrenheit and line baking sheet with silicone mat. With a sharp knife, quicklyl cut dough into 1/4-inch slices and transfer to baking sheets.  Rotate the dough between cuts to prevent dough from flattening out. If dough becomes soft, place in freezer for 10 minutes. 
  4. Bake in preheated oven for 8-10 minutes until firm and lightly browned. Cool on cookie sheet for five minutes before carefully lifting from silicone mat and transferring to cooling rack. Store in airtight container when completely cooled.
Linzer Pinwheel Cookies

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